French Onion Meatloaf takes everything you love about classic French onion soup—caramelized onions, rich broth flavor, and melty cheese—and transforms it into an irresistibly moist, deeply savory meatloaf that feels both comforting and gourmet.
The beef is blended with onion soup mix, breadcrumbs, and eggs, creating a tender texture that never turns dry. Slow-cooked caramelized onions drape over the top, soaking into the loaf and infusing it with sweet, golden flavor. A layer of melted cheese completes the dish, adding creamy richness that pairs beautifully with the savory beef.
This meatloaf is perfect for weeknight dinners, cozy weekends, or whenever you want a comfort dish that tastes like it took all day—but comes together with simple ingredients and bold results.
Equipment You Will Need
- Large skillet
- Mixing bowl
- Baking dish or loaf pan
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
- Oven mitts
Ingredients List
- For the Meatloaf
- 2 lbs ground beef (80/20 blend)
- 2 large eggs
- 1 cup breadcrumbs
- 1 packet dry onion soup mix (1 oz)
- ¼ cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- ½ teaspoon salt
- For the Caramelized Onions
- 2 large yellow onions, sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ cup beef broth
- ½ teaspoon thyme
- For the Topping
- 1 ½ cups shredded Gruyère or Swiss cheese
- Fresh thyme for garnish
Step-by-Step Instructions
Begin by preparing the caramelized onions, as they require the longest cooking time. Heat butter and olive oil in a large skillet over medium heat. Add sliced onions and sprinkle with salt and sugar. Cook slowly, stirring frequently, until the onions become soft, golden, and deeply caramelized.
Add a splash of beef broth to deglaze the pan, scraping up browned bits for maximum flavor. Incorporate thyme and allow the onions to thicken into a glossy topping before removing from heat.
Next, prepare the meatloaf mixture. In a large bowl, combine ground beef, eggs, breadcrumbs, onion soup mix, garlic powder, pepper, Worcestershire sauce, and beef broth. *
Mix gently with your hands until just combined. Avoid overmixing to keep the meatloaf tender. Shape the mixture into a loaf and place it in a greased baking dish or loaf pan. Smooth the top evenly and prepare it for baking.
Preheat your oven to 350°F (175°C). Tent the meatloaf loosely with foil and bake for 40 minutes. Once the timer goes off, remove the foil and spoon half of the caramelized onions over the top of the loaf. Return the meatloaf to the oven and bake for another 15–20 minutes.
The internal temperature should reach 160°F. Add the remaining onions along with a generous layer of shredded cheese. Place back in the oven for 5–7 minutes until the cheese melts beautifully.
Remove the meatloaf from the oven and allow it to rest for 10 minutes to help the juices redistribute. Slice carefully, letting the melted cheese and sweet onions cascade over each piece. Serve with mashed potatoes, roasted vegetables, or crusty bread, allowing the flavorful onion juices to mingle with the sides and create a rich, comforting meal.
Expert Tips for Success
Caramelizing the onions slowly ensures their deep flavor and prevents burning. Be patient and avoid high heat, as slow cooking transforms them into the sweet, golden topping that makes this dish shine.
For an even richer flavor, splash in a bit of balsamic vinegar while they cook to intensify their color and depth. If they begin to stick, add small amounts of broth to keep them moist.
When forming the meatloaf, handle the mixture lightly to maintain tenderness. Pressing too firmly can lead to a dense texture.
Using a baking dish instead of a loaf pan allows fat to spread out and prevents steaming, resulting in a better crust. Mixing beef broth into the meat keeps it juicy without adding excess grease. A thermometer is essential—overbaking will dry out the loaf.
Letting the meatloaf rest is crucial, as cutting too soon releases the juices prematurely. The cheese melts best when added near the end of baking rather than at the beginning.
If you want extra browning, broil the cheesy topping briefly while watching closely. Fresh thyme sprinkled on top adds brightness and aroma that balances the richness.
Variations and Substitutions
Swap half the ground beef for ground pork to create a softer, richer meatloaf. Add sautéed mushrooms to the onion mixture for an earthy twist reminiscent of steakhouse flavors. For a spicy version, mix in crushed red pepper flakes or diced jalapeños. Replace Gruyère with mozzarella, provolone, or Havarti for a milder melt.
If you prefer a lighter dish, use ground turkey and chicken broth rather than beef. A gluten-free version can be made by using gluten-free breadcrumbs.
Add grated Parmesan to the meat mixture to deepen the umami flavor. For a French dip–style twist, serve slices with a side of warm au jus. You can also stuff the center with caramelized onions and cheese for a molten surprise.
Serving Suggestions and Pairings
Serve this meatloaf with mashed potatoes to soak up the savory onion gravy that forms at the bottom of the dish.
Roasted carrots, green beans, or buttery peas create a vibrant contrast to the rich beef. For a lighter side, pair it with a crisp garden salad or garlic sautéed spinach. A warm baguette or buttered rolls also complement the French onion theme perfectly.
Pair the dish with beverages like red wine, iced tea, or sparkling water with lemon. French onion meatloaf also shines alongside oven-roasted potatoes or creamy scalloped potatoes for a fully indulgent meal.
For weekday dinners, keep the sides simple with steamed vegetables. This dish also makes a stunning centerpiece for a cozy dinner gathering due to its elegant flavor.
Storage, Freezing, and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, making reheated slices even more delicious.
To reheat, warm in a 325°F oven until heated through, adding foil to prevent drying. Microwaving works as well, but heat in short intervals to keep the cheese from overheating.
For freezing, wrap individual slices tightly in plastic wrap and place in freezer bags for up to two months. Freeze the meatloaf whole by wrapping it in foil, then storing it airtight. Thaw overnight before reheating for best results. Add a fresh sprinkle of cheese and warm onions to revive the flavor when reheating frozen portions.
Frequently Asked Questions
Can I use caramelized onions from a jar?
Yes, but homemade onions deliver far richer flavor.
Can this be made ahead?
Absolutely—assemble and refrigerate up to 24 hours before baking.
Can I add vegetables to the meatloaf?
Finely chopped mushrooms, carrots, or celery work well.
What cheese melts best?
Gruyère provides the best authentic French onion flavor.
